Carrot Cake Chocolate Chunk Breakfast Cookies - Paleo

• 2 large carrots, shredded
• 1 cup coconut sugar
• 1 cup coconut oil, melted
• 2 eggs, beaten
• 1 teaspoon vanilla
• 1 cup coconut flour
• 12 cup tapioca flour
• 12 teaspoon pumpkin pie spice
• salt, to taste
• 12-1 cup gluten free chocolate chips

1. Preheat oven to 350.
2. Line a cookie sheet with parchment paper.
3. Mix sugar, carrots, oil, eggs, and vanilla.
4. Mix in flours and spices.
5. Fold in chocolate chips.
6. The batter will be dry.
7. Use an ice cream scoop to make 12 cookies.
8. Flatten into cookie shape.
9. Bake 35-40 minutes.

carrots, coconut sugar, coconut oil, eggs, vanilla, coconut flour, tapioca flour, pumpkin pie spice, salt, chocolate chips

Taken from www.food.com/recipe/carrot-cake-chocolate-chunk-breakfast-cookies-paleo-515669 (may not work)